No Bake Dulce de Leche Cheesecake

No Bake Dulce de Leche Cheesecake
For those days that you just don’t feel like baking, there are plenty of no-bake desserts to choose from and this No Bake Dulce de Leche Cheesecake is sure to become a favorite with all the cheesecake-lovers out there. The dessert is incredibly easy to make and uses just a handful of ingredients. In fact, the only thing that might be easier than making this recipe is buying a cheesecake that has already been prepared. The “hands-on” time is less than 5 minutes and all you will need to do before you can dig in is wait for the cheesecake to set up!

This cheesecake filling has two main ingredients: cream cheese and dulce de leche. While a traditional baked cheesecake recipe will include eggs and milk, this one takes advantage of the texture of cream cheese (firm when it is chilled, soft when it is warm) to set the cheesecake in the refrigerator without any cooking. The dulce de leche both flavors the cheesecake and sweetens it. I added in a pinch of salt to temper the sweetness of the milk-based caramel sauce and a dash of vanilla to compliment the cream cheese. I strongly recommend preparing the filling in a food processor, however a hand mixer can be used to combine the ingredients if you don’t have one. The crust of this cheesecake also requires no baking. Like the filling, it is also prepared in the food processor and then pressed into a pan. Once prepared, the crust is chilled to firm it up before the filling is added.

The cheesecake is rich and creamy, with a silky smooth texture that will start to melt in your mouth as you eat it. The natural tanginess of the cream cheese contrasts well with the sweet dulce de leche caramel and gives the cheesecake a very balanced flavor. The crust, with its hint of cinnamon, is a nice counterpoint to the filling and, while it is not as crispy as a baked crust, it lends some texture to the dessert. This cheesecake must be completely chilled before serving. I recommend chilling the cheesecake overnight if you want to ensure that it has a nice, firm texture before slicing. It should be served cold and sliced immediately after taking it out of the fridge. The cheesecake should be stored in the refrigerator, not left at room temperature, and it will keep well for several days.


No Bake Dulce de Leche Cheesecake

No Bake Dulce de Leche Cheesecake
No-Bake Graham Cracker Crust

8 sheets (2 squares per sheet) graham crackers
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup butter, melted and cooled

Filling
16-oz (2 packages) cream cheese, room temperature
14-oz (1 can/bottle) dulce de leche
1/2 tsp vanilla extract
1/4 tsp salt

Prepare the crust: In a food processor, combine all crust ingredients except butter and whizz until graham crackers have been reduced to crumbs, about 60 seconds. Add in butter and process mixture until crumbs are thoroughly moistened and begin to stick together.
Turn crumb mixture out into a 9-inch springform pan and press firmly into an even layer on the base of the pan.
Freeze for 30 minutes.

Prepare the filling: Combine all filling ingredients in the food processor and whizz until ingredients are very smooth, 1-2 minutes. Stop processor one or two times to scrape down the sides of the bowl.
Pour filling mixture into prepared pan and gently spread until it reaches the sides of the pan.
Refrigerate overnight, or until ready to serve.

Serves 8-10.

3 comments

  1. Oh this looks heavenly! and it seems easy to make. Will definitely try it out. Thanks.

  2. I made this a few days ago for our dessert and almost half of the cheesecake was eaten in one day! It was delicious. I admit I was a little worried it would not hold its shape, but it was sturdy and its still holding its shape after 2 days. Thanks so much for sharing this recipe.

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